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Tanara Prosciutto di Parma Leg

Quick Overview:

Profoundly perfumed, a Parma staple; The quintessential prosciutto that you should never be without.

Quick Facts

Origin: Italy
Animal Type: Pig
Size: 15 lbs

The Flavor Experience

Owing to its extended maturation, the flavors are deeper and more pronounced, while the texture is silky-soft and will dissolve on your palate. 

The Story

It's hard to find bad Prosciutto di Parma. The regulations that dictate production methods are stringent, ensuring that any ham stamped with the Parma seal is a true representation of the style. But those regulations also mean it's hard to find a Prosciutto that distinguishes itself from the rest. Heck, it took us 80 years to find a Parma as exceptional as Tanara!

The official presidium of Prosciutto di Parma allows only four ingredients: pig, salt, air and time. "Air and time?" you ask. "Those aren't ingredients." Well, it is an accepted fact that the micro-climate in Parma is ideal for ageing Prosciutto. Breezes from the Adriatic Sea, the Swiss Alps and the surrounding forests mingle in the hills outside of Parma. They combine to create and environment that is not too humid, not too hot. Cool temperatures at low humidity impart flavor without expediting the maturation process. 

It is therefore understood that the more time a prosciutto hangs, the more "air" it absorbs, and the more flavorful it will be. By law, Prosciutto di Parma needs to be aged for 400 days, and that is typically when producers will sell it. But Tanara ages this beauty for two-and-a-half years, allowing it to marinate in the surrounding terroir until the flavors are robust and the texture is supple and sublime.

Usage Tips

Having a whole leg of Prosciutto at your party is the ultimate show-stopper. Hand-carve it and layer slices next to nuggets of Parmigiano Reggiano and drizzle with extra-aged balsamic vinegar. 

Full Description
$750.00
/ ea

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Product Description

Profoundly perfumed, a Parma staple; The quintessential prosciutto that you should never be without.

Quick Facts

Origin: Italy
Animal Type: Pig
Size: 15 lbs

The Flavor Experience

Owing to its extended maturation, the flavors are deeper and more pronounced, while the texture is silky-soft and will dissolve on your palate. 

The Story

It's hard to find bad Prosciutto di Parma. The regulations that dictate production methods are stringent, ensuring that any ham stamped with the Parma seal is a true representation of the style. But those regulations also mean it's hard to find a Prosciutto that distinguishes itself from the rest. Heck, it took us 80 years to find a Parma as exceptional as Tanara!

The official presidium of Prosciutto di Parma allows only four ingredients: pig, salt, air and time. "Air and time?" you ask. "Those aren't ingredients." Well, it is an accepted fact that the micro-climate in Parma is ideal for ageing Prosciutto. Breezes from the Adriatic Sea, the Swiss Alps and the surrounding forests mingle in the hills outside of Parma. They combine to create and environment that is not too humid, not too hot. Cool temperatures at low humidity impart flavor without expediting the maturation process. 

It is therefore understood that the more time a prosciutto hangs, the more "air" it absorbs, and the more flavorful it will be. By law, Prosciutto di Parma needs to be aged for 400 days, and that is typically when producers will sell it. But Tanara ages this beauty for two-and-a-half years, allowing it to marinate in the surrounding terroir until the flavors are robust and the texture is supple and sublime.

Usage Tips

Having a whole leg of Prosciutto at your party is the ultimate show-stopper. Hand-carve it and layer slices next to nuggets of Parmigiano Reggiano and drizzle with extra-aged balsamic vinegar. 

SKU: TANA01

STRAIGHT FROM THE MONGER'S MOUTH
“We’re grateful for our relationship with Giancarlo Tanara. His prosciutto is so rustic and pure, its ingredients consist simply of pork, salt, air, and time. It is so silky smooth and delicious, that, as Giancarlo says, you can just lay it on your t
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